Bosnian Grilled Minced Meat Sausages with Somun Flatbread

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These iconic Bosnian street-food sausages are made from a seasoned blend of ground beef and lamb, shaped by hand into small fingers and grilled until smoky and juicy. They're tucked into a soft, golden somun flatbread and topped with raw onion, creamy kajmak, and roasted red pepper relish for the classic Sarajevo experience.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 5 gSugar
• 42 gProtein
• 920 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 12 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the sausages

• 450 g (1 lb) ground beef (20% fat)
• 150 g (5 oz) ground lamb
• 1 small onion, very finely grated and squeezed
• 3 garlic cloves, minced
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 tsp sweet paprika
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

For the somun flatbread

• 400 g (3 1/4 cups) all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 240 ml (1 cup) warm water
• 2 tbsp milk for brushing

For serving

• 1 large red onion, thinly sliced
• 120 g (1/2 cup) kajmak or thick sour cream
• 80 g (1/3 cup) ajvar (red pepper relish)
• Fresh parsley for garnish

Directions

1. Combine the ground beef, ground lamb, grated onion, garlic, baking soda, salt, paprika, black pepper, and cayenne in a large bowl. Mix with your hands for 2-3 minutes until the mixture becomes slightly sticky and uniform. Cover and refrigerate for at least 1 hour, or overnight, to let the baking soda tenderize the meat.
2. While the meat rests, prepare the somun dough. Stir the flour, yeast, sugar, and salt together in a bowl, then add the olive oil and warm water. Knead for 8-10 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise for 45-60 minutes until doubled in size.
3. Divide the meat mixture into 16 equal portions. With wet hands, roll each portion between your palms into a short sausage about 7-8 cm (3 inches) long and 1.5 cm thick. Keep covered until ready to cook.
4. Preheat a grill, grill pan, or cast-iron skillet to medium-high heat. Divide the risen dough into 4 equal balls, roll each into a 15 cm (6 inch) round about 5 mm thick, brush lightly with milk, and bake on a hot dry skillet or in a 230°C (450°F) oven for 3-4 minutes per side until puffed and lightly golden. Wrap in a clean towel to keep soft.
5. Grill the cevapi in batches for 3-4 minutes total, turning often, until well charred on the outside and just cooked through. Avoid pressing them so they stay juicy.
6. To assemble, slice each warm somun open like a pocket, layer in 4 grilled cevapi, and top with a generous spoonful of kajmak, a spoonful of ajvar, and a handful of sliced red onion.
7. Serve immediately with extra ajvar, kajmak, and a wedge of lemon on the side. Eat with your hands for the full Bosnian experience.

Cook’s Notes

• Resting the meat mixture is essential – the baking soda needs time to tenderize and give cevapi their signature soft, springy bite.
• If kajmak is unavailable, substitute with thick full-fat sour cream, labneh, or even clotted cream for a similar richness.
• Cook cevapi over medium-high heat so they develop a flavorful char without drying out – never press them with a spatula.
• The somun stays softest if wrapped in a clean kitchen towel as soon as it comes off the heat; reheat briefly on a dry pan to refresh.
• Ajvar improves dramatically after a few days in the fridge, so make it ahead if you have time.

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